What Is Shiso Leaf? A Fresh Japanese Herb for Sushi and Salads
Shiso is a fragrant Japanese herb with broad, softly serrated leaves. It is often tucked beneath sashimi, wrapped around a bite of rice, or sliced into salads. The flavour sits somewhere between mint, basil, citrus and mild spice, giving Japanese dishes a bright, clean lift.
There are several varieties, although green shiso is the type most commonly served with sushi. Red or purple shiso has a deeper colour and a stronger, slightly cinnamon-like taste. Both belong to the perilla family, which is also used widely in Korean and other East Asian cooking.
For Australians, shiso may appear at Japanese restaurants, farmers’ markets or Asian grocers in Sydney, Melbourne and Brisbane. It is still less familiar than coriander or Thai basil, but its crisp aroma makes it easy to appreciate in everything from a light lunch salad to a carefully prepared sashimi platter.
The Flavour And Appearance Of Shiso
A fresh shiso leaf has a distinctive perfume. Green varieties can taste minty, herbal and slightly peppery, with a subtle citrus note that works especially well with raw fish. The texture is tender but firm enough to hold fillings or act as a garnish.
Red shiso is more assertive. Its colour can range from burgundy to deep purple, and its flavour is often described as earthy, tangy or mildly spiced. It is commonly used in pickling, seasoning and colouring foods such as umeboshi, the Japanese pickled plum.
Shiso leaves are sometimes confused with large basil leaves, but the edges and aroma are different. Look for a serrated outline, visible veins and a fresh scent that becomes stronger when the leaf is gently rubbed.
How Shiso Appears In Japanese Food
In sushi restaurants, green shiso is frequently placed under slices of tuna, salmon or yellowtail. This was traditionally useful for separating ingredients and adding aroma, while its natural compounds were also valued in food preservation. Today, it remains a classic part of the presentation and flavour.
Thinly sliced shiso can be mixed through chirashi sushi, scattered over noodles or folded into a hand roll. It pairs nicely with daikon, cucumber, ponzu, soy sauce and wasabi. A leaf can also wrap a small portion of rice and sashimi, creating a fresh contrast to the richness of the fish.
If sushi is new to you, a mild roll with cucumber, avocado or cooked seafood can be a comfortable starting point before trying bolder combinations. This guide to first sushi rolls explains approachable choices for newcomers.
Fresh, Dried And Pickled Shiso Compared
The form of shiso changes how it tastes and how it should be used. Fresh leaves are delicate and aromatic, while dried or processed versions deliver a more concentrated seasoning. They are not always interchangeable, particularly in recipes where texture matters.
| Form | Flavour | Best Uses | Storage |
|---|---|---|---|
| Fresh green shiso | Minty, citrusy and gently peppery | Sushi, sashimi, salads and wraps | Refrigerate with light moisture |
| Fresh red shiso | Earthy, tangy and more robust | Pickles, rice dishes and garnishes | Refrigerate and use promptly |
| Dried shiso flakes | Salty, savoury and concentrated | Furikake, rice and noodle toppings | Airtight cupboard container |
| Pickled shiso | Tangy, salty and aromatic | Umeboshi, rice balls and side dishes | Refrigerate after opening |
Fresh shiso is the best choice when you want the leaf’s fragrance and structure. Dried flakes, often sold as yukari, are convenient for sprinkling over steamed rice, onigiri or a simple bowl of noodles. Pickled leaves offer a stronger salty-sour flavour and are useful when fresh produce is unavailable.
Buying And Storing Shiso In Australia
Fresh shiso is most likely to be found at Japanese or broader Asian supermarkets, specialist grocers and selected farmers’ markets. In Australia, availability can vary by season and suburb, so a Sydney shopper may find it more easily than someone in a smaller regional town. Ask for shiso, perilla or oba, as shops may use different names.
Choose leaves that are brightly coloured, crisp and free from dark, wet patches. To store them, wrap the stems in a slightly damp paper towel and place the leaves in a loose container or bag in the refrigerator. Avoid crushing them, because bruising quickly dulls their aroma.
Use fresh shiso within several days for the best flavour. If you have more than you need, slice it finely and freeze it for cooked dishes, or preserve it with salt. The leaves may soften after freezing, but they can still add fragrance to noodles, soups and rice.
Easy Ways To Use Shiso At Home
You do not need specialised equipment or advanced Japanese cooking skills to enjoy this herb. Start with small amounts, since its aroma can be surprisingly powerful when chopped. A single leaf can transform a plain salad or add freshness to a rich meal.
Shiso suits Australian eating habits because it works well with simple, produce-led food. Try it with grilled prawns at a summer barbecue, chopped through a cucumber salad, or served alongside sashimi on a warm evening. It can also brighten leftovers without making them heavy.
Simple pairings include:
- Salmon, tuna or cooked prawns with ponzu
- Cucumber, daikon and rice vinegar
- Avocado, sesame and toasted nori
- Chicken, spring onion and steamed rice
Easy preparation ideas include:
- Roll a leaf around rice and a small piece of sashimi
- Slice it into a tomato and cucumber salad
- Add it to soba noodles with sesame dressing
- Scatter dried shiso seasoning over rice or eggs
Choosing Shiso Dishes At A Japanese Restaurant
A restaurant kitchen can show how shiso is meant to balance other flavours. In sashimi, the herb’s clean aroma offsets the richness of raw fish. In a special roll, it can bring contrast to creamy avocado, spicy mayonnaise or tempura ingredients.
At Sushi Ya - Garden City, 949 Franklin Ave in Garden City, New York, diners can explore sushi, sashimi, special rolls, hibachi, tempura, appetisers, entrées and desserts. The menu also supports different ways to enjoy a meal, whether you are dining in, ordering delivery or arranging takeaway.
For a lighter option, look for sashimi or a salad featuring fresh herbs. If you prefer something warm and filling, shiso can complement tempura, hibachi dishes or rice-based entrées. Checking the restaurant specials can also help when planning a varied order for a group.
Shiso is a small ingredient with a memorable personality. Its minty, citrusy flavour makes sushi feel fresher, while its colour and shape add visual appeal to salads, rice dishes and carefully arranged plates. Explore it in a restaurant first, then bring a few leaves home for your next simple meal or Japanese-inspired spread.